Crab avocado tostadas

Use a corn
tortilla as a base then top with storecupboard crabmeat, guacamole-style Mexican dip and salad

Production-Takes 10 mins

Ingredients

1 small red onion, sliced into thin rings

juice 2 limes, plus wedges to serve

juice 2 limes, plus wedges to serve

170g can white crabmeat in brine, drained

2 spring onions, finely sliced

1 red chilli, deseeded and chopped

1 really ripe avocado, peeled, stoned and chopped

1 small garlic clove, crushed

2 corn tortillas

handful mixed salad leaves

Method

1-Put
the onion in a bowl and cover with half the lime juice and a good pinch each of
sugar and salt. Leave to soften while you get everything else ready.

2-Mix
together the crabmeat, spring onions and half the chilli. Season with black
pepper and set aside. Mash the avocado with the remaining lime juice,
garlic and some seasoning. You can leave it quite chunky or mash it until
smooth. Stir in the rest of the chilli.

3-Bend
each tortilla in half and toast in a toaster for 1 min. Put on 2 plates and top
with the salad leaves, then mashed avocado. Finish with the crabmeat and
drained pickled onion. Serve with lime wedges for squeezing over.

"A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating." Ingredients: